Sunday, January 30, 2011

I have had numerous folks ask for my apple pie recipe. There is a picture of it at the bottom of my blog. This is so simple, not a ton of ingredients etc. The apples you use can make a difference though. I strongly suggest that if you are baking fruit pies, you learn the best varieties for what you want. Some folks want crunch in their apple pie, some want it very soft etc. What kind of apples you use can determine that. http://www.tooter4kids.com/Apples/types_of_apples.htm And you can also use this recipe for making a straight pear pie. I have a recipe for a pear custard that is to die for.

In a 1 gallon zip lock baggie, I combine the sugar, flour and cinnamon. Seal and shake together well, mixing it. Then ass the apples, reseal, and shake till all is coated. Place in pie crust in layers. Sprinkle lemon juice and rum over top, then cut butter into bits and dot the top before placing the top pie crust on.

To which I say AMEN! My favorite cake and icing is actually the hazelnut torte that is a recipe from a great family friend, but I am not allowed to share that with threat of death. So next in line is chocolate cake with peanut butter icing.

I have to say I am very critical of most peanut butter icings. Most recipes call for using butter or shortening, which I HATE. It makes the icing less peanut-buttery, and often there is grease or lardy after taste plus it makes it heavy and very stiff. Ick.

Mine is CREAMY. Peanut buttery richness. And folks, the brand of peanut butter DOES make a huge difference. So don't substitute.

Combine all ingredients and mix slowly to start, can increased when mixed. Start with the 20 tbs milk, if you want it a little creamier, just keep adding in small amounts until desired creaminess is reached.

Tuesday, January 18, 2011

A favorite casserole over fall and winter here is turnip casserole. Before you wrinkle your nose at turnips, they are absolutely delicious and soulful this way! Basically, a scalloped version.

Turnip Casserole
Cube a potato pan full of turnips, cook until tender and drain.
You will also need 1-2 C mild or medium cheddar cheese, sliced or shredded, italian bread crumbs, and a few tbs of butter aside.

In a casserole dish, layer turnips, cover with mixture and shake to be covered. Add pats of butter and grated cheese or cheese slices on top and then sprinkle with italian bread crumbs. Bake @ 350 degrees for 40 minutes.

Well, since Valentine's Day is around the corner, Red Velvet cake with cooked icing should be a thought! This is my other half's favorite cake, and is made for many of the family birthdays as well. This is his mom's recipe and it rocks.

First, I need to apologize. I sure meant to post long before now, especially with holiday/winter recipes. But I guess it still isn't too late. I was so swamped with work November and December and then got sick for Christmas besides that I just didn't have the time nor energy until this point. My goal is to update at least monthly, and eventually, weekly.
Some New Year traditions include eating surf and turf New Year's Eve, and then having pork and saurkraut with mashed potatoes, dumplings and corn on New Year's Day. The custom to eat pork on the first day of the year is because pigs root and dig ahead, and so eating pork on this day brings good luck of moving ahead in the coming year. Oviously, this will leave my kosher friends out but we have meals for them as well for celebrating the JewishNew Year which is already past
So, I am going to start sorting and sharing some recipes here, and try to make up for some lost time. It's cold and icy out, so a good time to look through recipes!

WELCOME!

I love to cook. While only an amateur on the fine dining front, I certainly appreciate excellent food of all kinds. Living in this region, I am fortunate enough to have grown and been exposed to a variety of ethnic flavors from Polish, German, Jewish, Irish and Italian influences. The area is rural with a population rich in these backgrounds, having come here for farming and mining as it is also by the Coal Region. Bordering the farming valleys and the Coal Region is PA Dutch Country. (This food and background is not Dutch, but German.) This makes for an interesting fusion, rustic and layered with flavors. Due to the prolific fresh produce, products, and many fresh proteins, flavors pop due to their kaleidoscope of flavor with the changing seasons. Rural and ethnic festivals that really celebrate food are also a major part of my life here. I plan to share from these and family recipes as well, also sharing my favorite places along the way. My friends often tease that they like to travel with me because they know they will eat and drink well!